Monster Chicken Fajita Crunchwrap

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  • 6 large tortilla wraps
  • 1 small tortilla wrap (or an additional large wrap)
  • 4 chicken breasts, sliced
  • mixed peppers, 3, sliced
  • salt and pepper
  • 2 red onions, sliced
  • 3 tbsp olive oil
  • 1/2 tbsp salt
  • 1/2 tbsp cumin powder
  • 1/2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 2 handfuls tortilla chips
  • 2 tbsp spring onion, diced
  • 2 tbsp fresh tomato, diced
  • sour cream and avocado salad, to serve
  • 2 cups cheddar, grated


  1. Pop your chicken, peppers, onions, spices and seasoning on a baking tray and roast at 220°C for 2o minutes, mixing occasionally.
  2. Bring out and leave to cool slightly.
  3. Grease a large cast iron skillet with oil and lay down 5 of your tortillas, overlapping, in a flower formation. Pop your smaller wrap in the centre.
  4. Go in with your cheese, half your fajita mix, then a tortilla chip layer (crunch down to flatten). Top with the remaining half of fajita mix, spring onion, tomato then the rest of the cheese. Place a final wrap on top in the centre and fold the rest of the wraps over. Bake for 30 minutes at 190•C.
  5. To serve, flip the crunchwrap onto a board.
  6. Dig in.